Yeah, the ones I used up were in a laksa. I wasn't planning another curry right away, but I just remembered I have a 1/2 can of coconut milk in the freezer and some red curry paste in the 'fridge. So yeah, maybe just a generic curry sauce and some tofu for lunch.

Depends what you're using it for, I guess - putting it in laksa, I just throw it into the pot to warm up in the liquid. It doesn't really absorb the liquid so doesn't get soggy, but warms up in a few minutes.

If I just make a curry sauce for the rest I'll likely zap the cubes in the microwave for 30 seconds or so before serving.

Give me a minute or two and I will be happy to share with you all my recipes that make todu taste delicious.

Supermarket tofu is always terrible. Homemade tofu is not always good, but it can be. When it fails, it is usually because all the eggwhites were beaten to a froth. You can beat a couple of whites if you like, but if you separate ...

Deep-fried tofu would appear, on the face of it, to be one of those dishes that obviates the reason anyone would eat the stuff in the first place. Sort of like sugar-free candy-canes or diet chicken fat.

It sounds weird but it's an interesting texture. The dish I mentioned, is chunks of pork belly and chunks of deep fried tofu, then a lot of chilis and a sauce, so you go back and forth between chunks of fatty pork belly and little fluffy pillows of tofu. Dunked in the sauce.

In general I'm not a fan of tofu, but I found this one kind of fun to eat.

yep, freeze it.
mix with all kinds of meat dishes or veggie ones. i was going to say laksa, but you already did.
it's very versatile. i don't have a specific recipe because it just goes with everything.

I just made a curry sauce to eat with them. Sauteed some onion, garlic, and red curry paste then added coconut milk and a couple of tomatoes. I left it simmering without checking it for just a bit too long - I'd been planning to throw in the tofu chunks for 2 minutes at the end, but when I checked it, it was too thick and starting to burn to the pan so I turned it off and just rolled the tofu around in it to warm up. There wasn't quite enough flavour in the curry sauce, but it wasn't bad.

I did experiment a bit with the tofu - 2 chunks I put in with the onion, garlic, and curry paste and fried each side for a bit, to see if it would make them crunchy. Two chunks I put in at the same time as the coconut milk and tomato to see if they'd get soggy with the simmering. Then I threw all of the chunks into the sauce at the end to try to heat them a bit.

The result was that I didn't notice any texture differences in any of them.

Dredge your tofu cubes in cornstarch or better yet, potato starch to keep them from disintegrating. Likewise, don't move 'em around too much in the oil. I'm talking about deep frying your own (much nicer), not buying it already deep fried. It takes about 20 minutes to get to golden brown.

I agree that on its own tofu doesn't have a lot of flavor, I actually see it as an advantage because it is one of those things that is kind of a flavor sponge. It wonderfully absorbs flavors such as sauces. It also adds varying textures depending what type it is. I am rather a fan.

"As a child I wanted to be a grown-up. I wanted to know everything - not that I like to talk about it. I hate intellectual conversation with intellectuals because I only care about my opinion."